Cover the rice in water and soak for one minute, then drain. Repeat the process two more times and set aside. 

Bring 5½ cups (1⅓ liters) water and the sliced beets to a boil in a heavy large pot. 

Using your hands, mix the turkey, rice, salt, grated onion, dill, fenugreek, chives, tarragon, basil, and savory very well, breaking up the lumps. Add to the pot with the beets, along with the fava beans, turmeric, pepper, and grapeseed oil and return to a boil. 

Cover the pot, lower the heat, and simmer for about 45 minutes, or until the rice is tender and fluffy. Serve accompanied by sabzi khordan, an assortment of fresh herbs. 

NOTE: You can find fresh fenugreek at Persian, Indian, or sometimes Korean stores. And, if you cannot find one ingredient, don’t worry – the dish will still be loaded with flavor. Vegetarians can substitute the meat with a poached egg on top for protein, but please keep those marvelous fresh vegetables intact. 

Excerpted From King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World